Nicolae Corcionivoschi & Jessica Hite 
Improving poultry meat safety and sustainability [EPUB ebook] 

Part 1 Zoonotic hazards

• 1.Campylobacter in poultry meat: Igori Balta and Iulia Adelina Bundurus, University of Life Sciences King Mihai I from Timisoara, Romania; Ozan Gundogdu, London School of Hygiene and Tropical Medicine, UK; Todd Callaway, University of Georgia, USA; Ioan Peț and Ducu Stef, University of Life Sciences King Mihai I from Timisoara, Romania; David Mc Cleery, Agri-Food and Biosciences Institute, UK; Lavinia Stef, University of Life Sciences King Mihai I from Timisoara, Romania; Alastair Douglas, Agri-Food and Biosciences Institute, UK; and Nicolae Corcionivoschi, University of Life Sciences King Mihai I from Timisoara, Romania/Agri-Food and Biosciences Institute, UK;


• 2.Understanding and controlling Salmonella in poultry meat: the role of microbial ecology: Colette A. Nickodem, Steven C. Ricke and Jessica L. Hite, University of Wisconsin-Madison, USA;


• 3.Escherichia coli in poultry meat: Hunter G. Perez, University of Georgia, USA; S. C. Ricke, University of Wisconsin–Madison, USA; and Todd R. Callaway, University of Georgia, USA;

Part 2 Pre-harvest safety management on the farm

• 4.Advances in rapid detection of zoonotic pathogens in poultry production and processing environments: Jeanne Malet-Villemagne, Francesco Rizzotto, Vincent Léguillier and Jasmina Vidic, Paris-Saclay University/Agro Paris Tech, France; Vanessa Escobar and Yanxia Hou, Grenoble Alpes University/CNRS/CEA/Grenoble INP/IRIG/Sy MMES, France; and Nicole Jaffrezic-Renault, University of Lyon, France;


• 5.Biosecurity measures to prevent zoonotic and other diseases in poultry farm environments: Dita Julianingsih, Chuan-Wei Tung and Debabrata Biswas, University of Maryland, USA;


• 6.Understanding and dealing with antibiotic resistance in poultry production: Poonam Vinayamohan, Leya Susan Viju, Divya Joseph, and Kumar Venkitanarayanan, University of Connecticut, USA;


• 7.Biotic alternatives to antibiotics for poultry gastrointestinal health and food safety applications: prebiotics, postbiotics and associated compounds: S. C. Ricke, University of Wisconsin-Madison, USA; and A.V.S. Perumalla, Hill’s Pet Nutrition, USA;


• 8.Optimising microbiological and food safety in free-range and organic poultry meat production: Léni Corrand, Anibio Group Vétérinaire, France; Richard Jackson, St David’s Veterinary Team, UK; and Paul Mc Mullin, Poultry Health International, UK;

Part 3 Postharvest control along the poultry supply chain

• 9.Safety management and monitoring in poultry slaughter operations: Dianna V. Bourassa, Auburn University, USA;


• 10.Official control of poultry processing operations: a European perspective: Janne Lundén, University of Helsinki, Finland; Kristiina Törmä, Finnish Food Authority, Finland; and Eija Kaukonen, University of Helsinki, Finland;


• 11.Use of antimicrobials in poultry processing plants: the case of the United States: Dana K. Dittoe, University of Wyoming, USA; Elena G. Olson and Steven C. Ricke, University of Wisconsin-Madison, USA;


• 12.Advances in microbiological assessment of the shelf life and spoilage of ready-to-eat (RTE) poultry meat products: Steven C. Ricke, Elena G. Olson and Lindsey A. Wythe, University of Wisconsin-Madison, USA; and Dana K. Dittoe, University of Wyoming, USA;

Part 4 Sustainability

• 13.Life cycle assessment (LCA) of poultry meat production: Ilkka Leinonen, Kirsi Usva and Sanna Hietala, Natural Resources Institute Finland (Luke), Finland;


• 14.Use of alternative feed ingredients and additives to minimize the environmental impact of poultry production: Kelley G.S. Wamsley, Pratima Adhikari, and Timothy Boltz, Mississippi State University, USA;


• 15.Managing poultry litter to improve safety and reduce environmental impact: Hongye Wang, California State University, East Bay, USA; Xiuping Jiang, Clemson University, USA; and Jingxue Wang, Ocean University of China, China;


• 16.Valorising byproducts from broiler processing: biologics and sustainability: S.C. Ricke, V.A. Leone and A.A. Tarcin, University of Wisconsin-Madison, USA

Dr. Xiuping Jiang is a Professor in Food Microbiology at the Department of Food, Nutrition, and Packaging Sciences, Clemson University. Her research interests focus on understanding how foodborne pathogens persist in food, on surfaces and in pre-harvest environment, and developing the strategies to detect and control these pathogens.